Pork Sausages with Peas and Berkswell Recipe

60 minutes



  • 500g of pork mince
  • 335g of pork back fat, minced
  • 8g of curing salt
  • 3.5g of milk powder
  • 1.5g of mustard powder
  • 1.5g of ground mixed spice
  • sausage skins, soaked in cold water


  • 1kg fresh peas in the pod
  • 1 gem lettuce
  • 50g of mint leaves
  • 15g of unsalted butter
  • 10g of extra virgin olive oil
  • 1 lemon
  • sea salt


  • 50g of Berkswell cheese
  • nasturtium flowers and leaves


The day before making the sausages, mix the curing salt and pork mince together. Cover and leave in the fridge for twenty-four hours
Using your hands, mix the salted pork mince with the rest of the ingredients in a bowl placed over iced water
Using a sausage stuffer or a funnel, fill the sausage casings with the pork mixture, ensuring there are no air pockets. Twist into 8 short lengths, prick with a pin all over and leave to dry overnight
The next day, preheat an oven to 180°C/gas mark 4
Place the sausages onto a baking tray and roast for 30–45 minutes, or until cooked. Meanwhile, shell the peas (reserving the pods) and set aside. Juice the pea pods in a juicer and shred the gem lettuce
Gently melt the butter in a pan with the olive oil and add the fresh peas, shredded lettuce and mint leaves (reserving some for garnish). Add the pea pod juice and stir until emulsified. Add lemon juice and salt to taste
To serve, place a spoonful of the pea and lettuce mixture on the plate, ensuring there is a good amount of sauce. Place the sausages on top, then garnish with the nasturtium flowers and mint leaves. Finish with a generous grating of Berkswell cheese